Susan Boland Profile - Allrecipes.com (10778700)

cook's profile

Susan Boland


Susan Boland
 
Home Town: Malden, Massachusetts, USA
Living In: Auburn, New Hampshire, USA
Member Since: Jul. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Southern, Middle Eastern, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Reading Books
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About this Cook
I have worked as a pastry chef, baker, barrista, done catering, etc. It was fun, and I met my husband when he hired me to work in the restaurant where he was chef, but as Anthony Bourdain has said, "this is a young mans game". We are now both pleasantly engaged in other fields.
My favorite things to cook
I love to bake, particularly breads. I hated doing wedding cakes when the bride wanted pounds of decorative frosting -nasty, even if the ingredients are good! I love to cook Indian food, barbecue sauces, pies. love a challenge.
My favorite family cooking traditions
I have my grandmothers' rolling pin, and some of her pie plates. I love teaching my daughters to cook and bake. We have had my family here for Thanksgiving for 10 (or 15?) years now, usually about 25 people, and it's lot's of fun.
My cooking triumphs
I was asked to sell my spaghetti sauce recipe for a fund-raiser! It did pretty well, too. I get a lot of compliments on my pies and breads, but my favorite thing to do is figure out "something from nothing - delicious meals using bargains and what's on hand"
My cooking tragedies
I once made a vegetable lasagna, that was good, but that my children absolutely hated.My daughter, 9 years old at the time, wrote a paper for school, called "The Worst Thing I Ever Ate".She got an "A". The teacher thought that it was hysterical. Well, I guess it was!
Recipe Reviews 2 reviews
Wheatberry Waldorf Salad
This sounded like just what I was looking for, and with just a few minor changes (strictly to suit ourselves) it was big hit. I made up the dressing first (from the apple juice on)and dressed the wheatberries while they were still hot as I believe that they will absorb the flavors better that way. I wanted something a little less sweet, a bit more "main dish", so I added 3 stalks of diced celery, 1/2 of a large red onion, diced, and 1 large carrot, grated. Also swapped dried cranberries for raisins, pecans for walnuts, and used a huge Mutsu apple (extra crisp, not too sweet). Definitely a keeper!

10 users found this review helpful
Reviewed On: Nov. 7, 2012
Vegan Lemon Poppy Scones
The flavor is good, but the texture is not at all scone-like. The reason that they "run" and flatten, is too much sugar as well as too much liquid. (sugar becomes a liquid when it melts in a hot oven) Also, unless you are careful to make these with raw, unprocessed or evaporated cane juice sugar, they are not vegan. White sugar is filtered through charcoal made of animal bones, and so is not vegan.

5 users found this review helpful
Reviewed On: Feb. 20, 2011
 
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